Afghani Moshawa Bean Soup With Ground Beef Recipes

BEEF & BLACK BEAN SOUP

Steps:

• In a skillet over medium heat, cook beef until no longer pink; drain. Transfer to a 5-qt. slow cooker. Add the next 12 ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cook until vegetables are tender, 4-5 hours. Add the beans and rice; cook until heated through, about 1 hour longer.

HEARTY BEEF & BEAN SOUP

Steps:

• In a Dutch oven, cook beef, onion and green pepper over medium heat 8-10 minutes or until meat is no longer pink, breaking up beef into crumbles. Drain., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until flavors are blended. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

MASHAWA - A SIMPLE, DELICIOUS AFGHANI SOUP

Steps:

• Heat 3 tablespoons oil in a deep, heavy pot, add onions and brown for 5 minutes. Add garlic and saute for another 2 minutes. Add the broth, tomato paste, salt, coriander, cumin, cinnamon, vanilla bean powder, pepper, and adzuki beans to the pot. Stir well. Bring to a boil and then turn the heat to low and cook for 25-35 minutes until the beans are soft.
• In the meantime, rinse the canned beans in a colander then add the beans to the pot. Cook for 5-8 minutes. Add last of the olive oil, then add spinach. Taste and adjust seasonings to taste. Allow spinach a couple of minutes to soften and blend into the soup.
• Mix the yogurt, garlic and salt. Stir until creamy.
• Serve hot in a large bowl with a dollop of yogurt mixture and a piece of naan or flat bread.

AFGHANI MOSHAWA BEAN SOUP WITH GROUND BEEF

Steps:

• Cook the moong dal in water (not included in ingredients) in a saucepan over medium heat until tender, but the lentils are still separate. Drain.
• In a dutch oven or other large soup pot, fry the ground beef over medium heat.
• Puree the onion in 1 cup water in a blender or food processor and add to the ground beef.
• Add garlic and salt also to the meat and stir-fry for about 10 minutes.
• Add the tomato paste and 1 more cup water and simmer 10 more minutes.
• Add the kidney beans, chickpeas, moong dal, ground coriander, black pepper, cayenne powder, and 6 cups water. Stir and simmer for 20 more minutes.
• Check to see if 1/4 -1/2 teaspoon more of salt is needed.
• Turn off heat.
• In a blender put the yogurt, 1/2 cup water, flour and cornstarch and puree.
• After the soup has cooled slightly stir in the yogurt mixture. Do not boil the yogurt or it will curdle. Sprinkle with dried mint. Serve with naan or pita bread.